Go Back

Savory Swiss Steak with Brown Gravy

Author: Stanley Fishman via Kelly the Kitchen Kop

Ingredients

Instructions

  • 1. Cut the round steak into 3-inch squares (approximately).  Pound the squares on both sides until they are about half of their original thickness. I recommend a metal meat pounder, and using the side with the sharp projections. Pounding the meat will not only make it much more tender, but it will also release the flavor of the meat into the gravy.
  • 2. Combine the flour, salt, and pepper, mixing well. Pat this mixture into both sides of the pounded meat.
  • 3. Melt 3 tablespoons of the fat in a large frying pan, preferably cast iron, over medium heat.  When the fat is hot and bubbly, brown the floured round steak slices on both sides, being careful not to burn them. The slices should be a golden brown color, not black. You may have to do this in batches, as the pieces should not touch each other while browning. Remove the meat from the pan when it is browned.
  • 4. Add the last tablespoon of fat to the drippings still in the pan, and melt it over medium heat.  Add the onions and mushrooms, and brown them until they are nicely browned but not burned, about 5 to 10 minutes.
  • 5. Remove the mushrooms and onions from the pan. Put all the meat into the pan (it is fine to crowd it at this point), then add the mushrooms and onions. Add enough of the broth to almost cover the meat and vegetables. Bring to a simmer over medium heat. Reduce the heat to low, just enough to keep the meat simmering, and cover the pan.
  • 6. Simmer for 1 hour, then check to see if more liquid is needed. If more liquid is needed to almost cover the meat and vegetables, add the remaining broth (and some filtered water if needed).
  • 7. Cook for 1 more hour, or until the meat is easily pierced with a fork. (If not done, check every 30 minutes, and replenish the liquid, if necessary.)
  • 8. And, lastly, serve and enjoy this tender Swiss steak with its delicious gravy.